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Chickpea and potato curry in a serving dish.
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5 from 2 votes

Easy Vegan Chickpea and Potato Curry

This fragrant chickpea and potato curry (chana aloo curry) is an excellent weeknight meal. Full of protein and flavor. Chickpeas and potatoes simmer to tender perfection in a perfectly seasoned curry tomato base.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 378kcal
Author: Maria

Ingredients

  • 2 tablespoons neutral tasting oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 tablespoon minced ginger
  • 14 ounces crushed tomatoes see notes
  • 30 ounces chickpeas (2, 15 ounce cans) drained and rinsed
  • 2 medium potatoes peeled and diced
  • cups vegetable broth
  • ¼ lemon - juiced
  • ¼ cup cilantro chopped
  • basmati rice

Seasonings

  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric powder
  • 2 tablespoons curry powder
  • ½ teaspoon smoked paprika
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper optional if you don't like spice
  • ½ teaspoon pepper
  • ½ teaspoon garam masala

Instructions

Stovetop directions

  • Add oil to a large pan and heat on medium heat for a minute.
    2 tablespoons neutral tasting oil
  • Add the onions and cook until lightly golden brown and caramelized. This should take about 10 minutes.
    1 onion
  • Add the spices (minus garam masala), garlic, ginger, salt and pepper and sauté for one minute.
    4 cloves garlic, 1 tablespoon minced ginger, ½ teaspoon ground cumin, ¼ teaspoon turmeric powder, 2 tablespoons curry powder, 2 teaspoons coriander powder, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper
  • Add the crushed tomatoes and stir well. Cook for one minute
    14 ounces crushed tomatoes
  • Add the chickpeas, potatoes, salt, pepper and vegetable broth. Cover and bring to a boil. Immediately turn the heat down to medium low to bring it to a low simmer. Crack the lid and simmer for 20 minutes, or until the potatoes and chickpeas are soft.
    30 ounces chickpeas (2, 15 ounce cans), 2 medium potatoes, 2½ cups vegetable broth, 1 teaspoon salt, ½ teaspoon pepper
  • Turn off the heat. Taste and add more salt if needed. Stir in the chopped cilantro, garam masala powder and lemon juice. Serve over cooked basmati rice.
    ¼ lemon - juiced, ¼ cup cilantro, basmati rice, ½ teaspoon garam masala

Instant pot directions

  • Set pressure cooker to sauté mode and add oil. Allow it to heat up for one minute.
    2 tablespoons neutral tasting oil
  • Add the onions and cook until lightly golden brown and caramelized. This should take about 10 minutes.
    1 onion
  • Add the spices (minus garam masala), garlic, ginger, salt and pepper and sauté for one minute.
    4 cloves garlic, 1 tablespoon minced ginger, ½ teaspoon ground cumin, ¼ teaspoon turmeric powder, 2 tablespoons curry powder, 2 teaspoons coriander powder, ½ teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon cayenne pepper
  • Add the crushed tomatoes and stir well. Sauté for one minute
    14 ounces crushed tomatoes
  • Add the chickpeas, potatoes, salt, pepper and vegetable broth. Add the lid and set it to seal. Turn the sauté mode off and switch it to pressure cooking mode. Cook on high pressure for 6 minutes. Let it slow release for 5 minutes, then quick release the rest of the way.
    30 ounces chickpeas (2, 15 ounce cans), 2 medium potatoes, 2½ cups vegetable broth
  • Stir in fresh cilantro, lemon juice and garam masala. Stir and serve over rice
    ¼ lemon - juiced, ¼ cup cilantro, ½ teaspoon garam masala

Notes

If you don't have crushed tomatoes, blend up diced tomatoes or fresh tomatoes in a blender. 
This lasts for up to five days in the fridge in an airtight container.
This recipe freezes well. Store it in a freezer friendly container for up to three months. Thaw out in the fridge before reheating. 

Nutrition

Calories: 378kcal | Carbohydrates: 62g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 884mg | Potassium: 1003mg | Fiber: 15g | Sugar: 12g | Vitamin A: 610IU | Vitamin C: 25mg | Calcium: 127mg | Iron: 7mg